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Yes, Dzenkple (sometimes spelled as "Dzengple") is a traditional Ewe dish from the Volta Region of Ghana. It is a staple food among the Ewe people and is made from fermented corn dough, similar to other West African dishes like kenkey or banku but with a unique preparation method and texture. Here’s a brief overview of Dzenkple:

Here are 3 ways to make the slimiest okra soup | Pulse Nigeria

Stella Takyiwaa Okyere

<h3>1. <strong>Cut okra directly into water</strong></h3>

<ul><li><strong>Method</strong>: Cut the fresh<a data-link-role-code="open_new_tab" href="https://www.pulse.com.gh/lifestyle/beauty-health/5-reasons-men-who-are-over-30-must-drink-okra-water/fbl3nt0"> okra </a>directly into a pot of water. This helps to preserve the mucilage (the substance responsible for the slime) as the okra is immediately incorporated into the cooking liquid.</li><li><strong>Tip</strong>: Use a sharp knife and slice the okra into small, even pieces to maximise the release of mucilage.</li></ul>

<h3>2. <strong>Use Potash (Kanwe)</strong></h3>

<ul><li><strong>Method</strong>: Add a small amount of potash also known as Kanwe, to the okra while cooking. Potash is a natural thickening agent that enhances the slimy texture of the okra.</li><li><strong>Tip</strong>: Be cautious with the amount of potash used as it can have a strong flavor and might affect the taste of the soup.</li></ul>

<h3>3. <strong>Blending the okra</strong></h3>

<ul><li><strong>Method</strong>: <a data-link-role-code="open_new_tab" href="https://www.pulse.com.gh/lifestyle/food-travel/diy-recipes-how-to-make-ayoyo-soup-with-beef-stew/n044z5d">Blend a portion</a> of the okra before adding it to the soup. Blending breaks down the okra and releases more mucilage, resulting in a thicker and slimier soup.</li><li><strong>Tip</strong>: Blend only half of the okra and slice the remaining half to maintain some texture and visual appeal in the soup.</li></ul>

<ul><li>Fresh okra</li><li>Water or broth</li><li>Potash (optional)</li><li>Oil (palm oil or vegetable oil)</li><li>Proteins (fish, meat, shrimp, or a combination)</li><li>Vegetables (such as spinach or ademe leaves)</li><li>Seasoning (salt, pepper, bouillon cubes)</li></ul>

<p><strong>Prepare the okra</strong>:</p>

<ul><li>Wash and trim the okra.</li><li>Cut half of the okra into a pot of water and blend the other half.</li></ul>

<ul><li>Heat oil in a pot and add your chosen proteins. Cook until browned.</li><li>Add water or broth to the pot, bringing it to a boil.</li><li>Add any additional vegetables and let them cook for a few minutes.</li></ul>

<p><strong>Combine ingredients</strong>:</p>

<ul><li>Add the cut and blended okra to the pot. Stir well.</li><li>If using potash, dissolve a small amount in water and add it to the soup.</li><li>Season with salt, pepper, and bouillon cubes to taste.</li></ul>

<ul><li>Allow the soup to simmer until the okra is cooked and the desired sliminess is achieved.</li><li>Serve hot with your choice of fufu, gari, or rice.</li></ul>

<p>By following these methods, you can ensure your okra soup retains its delicious slimy texture, making for a satisfying and authentic dish.</p>

Here are 3 ways to make the slimiest okra soup

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